Shred a piece of semisweet chocolate to sprinkle over the top of the mousse before serving.

3 ounces white chocolate, chopped fine

1 tablespoon water

2 cups gluten-free non-dairy whipped topping

Melt the chocolate with the water in the top of a double boiler over barely simmering water until the chocolate is melted, stirring frequently. Remove from heat; cool, stirring occasionally. Fold in half of the whipped topping until completely blended, then gently fold in the remainder of the whipped topping. Spoon into bowls.